Harira – Lamb Soup With Chick-Peas And Lentils

• 1/2 cup dried chick peas - soaked o'night & drained or 15 oz. can
• 1/2 lb boneless lean lamb - cut into julienne strips
• 1 T butter
• 1 T olive oil
• 3 large stalks of celery including leaves - minced
• 2 onions - minced
• 2 cups drained canned tomatoes - chopped
• 1/4 cup parsley - minced
• 2 T cilantro - minced
• 21/2 t ground ginger
• 2 t cinnamon
• 11/2 t tumeric
• 1/8 t saffron
• 6 cups water
• 2/3 cup lentils - rinsed & picked over
• salt & pepper
• 2 eggs
• 31/2 T lemon juice

1. In a large heavy bottomed saucepan brown lamb in butter & olive oil over moderate heat, stirring, for 1-2 minutes.
2. Add celery, onions, tomatoes, parsley, cilantro, ginger, cinnamon, turmeric & saffron and cook over moderate heat, stirring for 3 minutes.
3. Add water, chick peas & lentils and bring to boil over moderate heat. Simmer, partially covered for 1 hour or until the chick-peas & lentils are tender.
4. Season with salt & pepper.
5. In a small bowl beat eggs with lemon juice. Add to the simmering soup in a stream, whisking constantly & remove the pan from the heat. The eggs will separate & form strands.
6. Ladle soup into bowls & garnish with thin slices of lemon & a pinch of cinnamon.

chick peas, boneless lean lamb, t, olive oil, stalks of celery including leaves minced, onions, tomatoes, ubc, t, ground ginger, cinnamon, tumeric, saffron, water, salt, eggs, lemon juice

Taken from www.epicurious.com/recipes/member/views/harira-lamb-soup-with-chick-peas-and-lentils-52609101 (may not work)